Chivry Sauce

Ingredients

• 1.5 décilitres white wine
• a pinch chervil leaves (pluches de cerfeuil)
• a pinch parsley leaves
• a pinch tarragon
• a pinch chives (ciboulette)
• a pinch salad burnet (pimprenelle nouvelle)
• 0.75 litres velouté (light stock-based sauce)
• 100 grammes green butter (beurre vert)

Instructions

1. Combine the white wine with a pinch each of chervil leaves, parsley leaves, tarragon, chives, and young salad burnet. Cover and let infuse off the heat for 10 minutes.
2. Strain the infusion through fine cloth, pressing gently to extract all flavour.
3. Add this infusion to the boiling velouté. Off the heat, finish the sauce by whisking in the green butter until fully incorporated.
4. Use to accompany poached or boiled poultry dishes.